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Baked Pumpkin Oatmeal

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Breakfast is the most important meal of the day and it is the one that I have the hardest time making. I have a pretty painless routine during the week, and I still never seem to manage to get a proper breakfast made. I have a feeling coffee at my desk does not count.

I have been intrigued by overnight, baked oatmeal recipes since I began seeing them pop up online. I always thought I would need to own a slow-cooker in order to make these warm breakfasts; but, I don’t. Just an oven and a baking dish. Simple isn’t it.

After trial and error, I found what worked for me and am eager to share. I tried a few recipes using eggs and decided the finished versions were too dense. Not what I wanted to eat first thing in the morning, I tend to like my oatmeal creamy, so eggs were out!

As well I tried regular oats and steel cut. The regular oats became the texture of paste, the kind of paste you probably ate in kindergarten. Regular oats were out! As well water and 2% milk left the finished oatmeal bland. Whole milk, you are my friend!

What I love about overnight, baked oatmeal is that I was able to use the night before to prep for my morning comfort food. I mixed almost all of my ingredients together in a glass baking dish and let it sit overnight in the refrigerator. First thing in the morning while making coffee, I preheated the oven, then slide my prepped oatmeal in, to let it do it’s thing. By the time I had finished enjoying my first cup of coffee and answering a few emails, my oatmeal was almost done. All that was left was to stir in the pecans and pumpkin butter for a little extra texture and flavor. A comforting breakfast has never been easier or more delicious.

Baked Pumpkin Oatmeal

** If you do not like pumpkin butter or pecans play with using different nuts and jams. I also have made this recipe using strawberry jam as well as maple syrup.

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Ingredients:

2 tablespoons unsalted butter, melted

2 cups steel cut oats

1/2 cup brown sugar

2 1/2 cups milk

1 cup water

1/4 cup pumpkin butter or your favorite jam

1/2 cup raisins

1/2 cup crushed pecans

Directions:

Using a pastry brush coat the sides and bottom of a large baking dish. Drizzle any additional melted butter onto the bottom of the pan. In a mixing bowl combine the oats, sugar, raisins, milk and water. Stir. Pour into the baking dish. Cover with plastic wrap. Slide into the refrigerator.

The next morning take the baking dish out of the refrigerator and set aside to bring to slight room temperature. Preheat the oven to 375, then slide the oatmeal mixture into the oven. Bake for 30 minutes. The oats will be a little soupy. Stir. Add the pecans and pumpkin butter (or jam), lightly stir. Return to the oven. Let bake another 15 - 30 minutes until the liquid is reduced and the oats are creamy (the time depends on your oven). Remove from the oven and let set for 10 minutes. During this time, the oatmeal will continue to thicken. Enjoy.

Photos styled and taken by Denise Woodward.

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Comments

I’ve been doing steel cut oats in the rice cooker (Zojirushi set to “soft) with apple chunks, chopped dates, cinnamon, maple syrup (from Eat Boutique, of course!) – I use soy milk and water combo, prep and leave on counter overnight. Doc turns it on en route to gym and when he’s back – bingo – healthy delicious breakfast for both of us. I am SO going to try the pumpkin butter version, have been mulling over the idea for ages and love the pecans addition, too. They’re great little immune boosters!

Denise

Jackie, this sounds really good. I love making a quinoa breakfast cereal with warm apples, milk and honey. Thinking Maple syrup would be even better.